Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Pfeffernusse contributed by, Noah K. from The Seven Hills School in Cincinnati, Ohio USA

Pfeffernusse

From: Germany

By, Noah K.

P1000093

1 Cup of powdered sugar

1 Teaspoon of ground cinnamon

1 Teaspoon of ground ginger

1/2 Teaspoons of ground nutmeg

1/4 Teaspoons of ground allspice

For the cookies:

3 Cups of all-purpose flour

1 Teaspoon of ground cinnamon

1/2 Cave teaspoon of baking soda

1/2 teaspoon of baking powder

1/2 Teaspoon of ground nutmeg

1/2 Of fine salt

1/4 Ground allspice

1/4 Freshly ground black pepper

1/2 Cup sliced almonds,toasted

8 Tablespoons unsalted butter(1 stick),at room temperature

2 Teaspoons finely grated lemon zest

2 Teaspoons packet fined grated orange zest

1 Cup packed dark brown sugar

1 Large egg

3/4 Cup honey

1/4 Cup finely chopped candied lemon or orange peel

For the spiced sugar 

1.    sift all ingredients together into a large bowl ;set aside

For the cookies 

 

Sift together flour, cinnamon, baking soda, baking powder, ginger nutmeg, salt, allspice, and pepper in to a large bowl; set a side

Place the almond in a bowl of a food processor fitted with a blade attachment and process until finely  ground, about 25 to 30 seconds. add the almonds to the flour mixture and stir to combine; set aside.

Place the butter ; lemon zest , and orange zest in a the bowl of a stand mixer fitted with a padded attachment and beat on medium lightened in color, about 1 minute. Add the egg and beat until incorporated, about 30  incorporated, about 1 minute. Stop the mixer and crape down the sides of the bowl and the paddle with a rubber spatula.

With the mixer on low, add the flour mixture in three addition, mixing until just combined, about 11/2 minute total. (Do not over mix.) Cover and refrigerate the dough until firm, at least i hour. Arrange 2 rack to divide the oven into thirds.

Heat the oven to 350˚F and arrange 2 racks to divide the oven to thirds. line 2 sheets with  parchment paper, set aside.

Roll the chilled dough into 24(3/4- inch) balls and space them 1 1/12 inches apart on the prepared baking sheet. Bake the cookies for 8 minutes, then rotate the sheet from    front to back and top to bottom. Continue baking until the cookies are very lightly browned around the edges, about 5 to 6 minutes more.(The tops will be soft, but they will firm up as the cookies stand.) Transfer the baking sheets to 2 write racks and let the cookies sit until cool enough to handle but still warm, about 3 minutes.

Drop the warm into spiced sugar, making sure all over, then shake off any excess

sugar and transfer to the wire rack to cool completely.

8. repeat baking and sugarcoating with the remaining dough. Store the cookies in an airtight container,layered between pieces of waxed paper, for up to 3 weeks.

posted by SSnyder in German Recipes,Recipes and have No Comments

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